• Joe Centineo

The Sunday Cookbook: Spaghetti Squash Carbonara

Updated: Dec 4, 2019


  • 6 Strips of Bacon

  • 2 Eggs

  • Salt and Pepper to taste

  • 2 tsp Onion Powder

  • 1 tsp Garlic Powder

  • 2 cups cauliflower, shredded

  • 1½ cups hemp milk

  • 1 Spaghetti Squash, halved

  • 1-15oz can of peas


  1. Preheat an oven to 375° F. Place spaghetti squash face down on an oiled baking pan. Bake in oven for 35-45 minutes or until tender. Remove from oven and let cool. Once the squash is cool to the touch, use a fork to scrape out flesh of the squash creating spaghetti like strands.

  2. Cook the bacon until crispy and transfer to a paper towel to cool and dry. Once cool, crumble bacon into small pieces and set aside.

  3. Add hemp milk to a small pot and bring to a boil. Add in cauliflower and cook until cauliflower becomes soft. Transfer mix to a blender and blend until smooth. This created the cream. Return to the pot on low heat.

  4. In a bowl whisk together the eggs, onion powder, garlic powder and salt. Stir in egg mixture making sure to not stop stirring while pouring.

  5. Add peas to the sauce and cook until pea's are warm but not overcooked.

  6. Combine the sauce with the spaghetti squash noodles and serve in a bowl. Top with crumbled bits of bacon & enjoy.

#Veggies #MainCourse #CornFree #Bacon


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